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tortilla chip topping for mac and cheese

Queso Mac and Cheese

Author Vianney Rodriguez

Ingredients

  • 1 pound elbow macaroni
  • 6 tablespoon butter plus more for baking dish
  • 6 tablespoons flour
  • 2 cups milk
  • 2 cups Crema Mexicana
  • 1 10-ounce can diced tomatoes and green chiles, drained
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups shredded Oaxaca Cheese
  • 1/2 cup cilantro chopped
  • 1 cup tortilla chips crushed
  • 2 tablespoons butter melted

Instructions

  1. Preheat oven to 400 degrees. Lightly butter a 3-quart baking dish; set aside.
  2. Cook pasta in boiling salted water according to package directions; drain.
  3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, whisking constantly.
  4. Whisk in milk and crema, continue cooking whisking constantly for 6 minutes or until mixture is slightly thickened.
  5. Stir in diced tomatoes, salt, and pepper and continue to cook for an additional 2 minutes.
  6. Remove from heat and whisk in cheese until smooth. Stir in cooked pasta, then spoon mac and cheese into prepared baking dish.
  7. In a bowl combine cilantro, crushed tortilla chips and melted butter. Sprinkle over pasta.
  8. Bake for 15 minutes. Serve warm.

Recipe Notes

Serves 8